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Starter and Sponge obsession

Starter and Sponge obsession

My obsession with the state of maturation of my sponge or rather is it dead drove me to carry out an experiment yesterday. Long story short. I built my starter up.

I took temperatures at the start and finish. I then filled four containers with the following

I set them at 80f and checked them after 5 and 12 hours, the final temperature was 66f. The bottom line is.

The bottom red line is the original fill line, the other lines show the levels after 5 hours.

The surface tells me its still alive after 12 hours. This is what I wanted to know and now I am satisfied.

My plan for my next bake is to take 10g of starter stored @ 60% hydration and do a single buildwith 55g of flour and 58g of water to give me 123g of starter @ 100% hydration.This is enough starter to build sponge for two amounts of dough.I know the sponge can be left overnight and the final dough built the next day.

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